Pad Thai from “Well Fed”

A couple months back, I had the pleasure of having this exact recipe prepared for me by our resident “Sunshine” CF bad-ass, C-Rose. I was so impressed with it’s flavors that I felt I needed to share it with you all. Thank you, Well Fed by Melissa Jouwan for providing this delicious recipe.

1. Place the last 8 ingredients in the bowl of a food processor and whirl until well blended. If you do not have a food processor, you can mix by hand with a whisk.

2. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth. If you are whisking by hand it will have a nice, less smooth, rustic consistency.

Set aside.

3. Heat some coconut oil in a pan over medium-high heat; I use about 1 teaspoon. Sauté the onion and snap peas until crisp-tender. Not too long! Then set aside.

4. Heat a little more coconut oil in the pan. Pour in the egg and let it spread out into pancake. Cook until the egg is set and beginning to brown, then flip to lightly brown the other side. Cut the egg into strips and set aside.